Party-Planning Guide - Marthastewart

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Party-Planning Guide .............................................................................................................................................................................................

1 Month Before:

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Choose the type of party you want to throw. Set the date. Prepare your guest list. Mail or e-mail invitations, or call guests to invite them.

3 Weeks Before:

□ Choose the menu; organize recipes for easy reference. □ Create a timeline for preparing your chosen recipes. □ R ead through recipes and make lists of the ingredients you need to buy. Stock up on pantry items, such as sugar, flour, and other nonperishables.

□ Try out any new recipes you want to troubleshoot. □ Prepare any items that can be frozen. □ A rrange to borrow, rent, or buy serving pieces and other items that you might need, such as platters, glasses, flatware, or table linens.

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Hire a bartender if desired.

2 Weeks Before:

□ Purchase wine and liquor, and arrange to have cases delivered to your home. □ If you’re throwing a potluck, or if friends have offered to bring something, let guests know what to make.

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□ S et the table, as a trial run, to make sure you have all the dishes and serving utensils you’ll need.

1 Week Before:

□ C all or e-mail guests who have not yet RSVP’d to see if they plan to attend, and also follow up with guests who have offered to bring a dish.

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Make space in the refrigerator or freezer so you’ll have room to store groceries. Prepare recipes that keep well up to a week.

4 Days Before:

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Purchase all remaining nonperishables.

2 Days Before:

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Wash serving pieces, plates, flatware, and glasses, and polish if necessary. If using cloth napkins or tablecloths, iron them. Place frozen food in the refrigerator to defrost overnight.

1 Day Before:

□ Purchase any perishables, such as salad greens, fresh bread, and seafood. □ Pick up fresh flowers (or have them delivered). □ Assemble any foods that can be made in advance. □ W ash and prepare salad greens and other vegetables, and blanch vegetables for crudites (keep these wrapped in paper towels). Refrigerate all separately, in airtight containers.

4 to 7 Hours Before:

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Set up the bar, if it isn’t already done. Place flower arrangements.


4 to 5 Hours Before:

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Chill white wine and sparkling wine.

Up to 1 Hour Before:

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Finish preparing food.
